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Overhead view of Chicken Fajita Tortilla Rice Bowls
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Chicken Fajita Tortilla Rice Bowls

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Chicken fajita tortilla rice bowls with rice, warm tortillas, seared chicken, sweet peppers, onions, and queso fresco.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex-Mex
Ingredients Equipment Method

Ingredients
  

Base
  • 3 cups cooked white rice
  • 4 flour tortillas
Chicken
  • 1 lb chicken thighs
  • Juice of 1 lime
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp cumin
  • ½ tsp chili powder
  • Salt to taste
Vegetables
  • 1 sweet onion sliced into strips
  • 2 bell peppers sliced into strips
  • Salt to taste
  • Same seasoning mix as chicken
Corn
  • 2 frozen corn on the cob
  • Salt to taste
Toppings
  • ½ cup crumbled cotija or queso fresco
  • Chopped fresh cilantro
  • Adobo ranch sauce

Equipment

  • 1 Griddle or Grill
  • 1 Tongs
  • 1 Mixing Bowl

Method
 

  1. Cook rice and keep warm. Warm flour tortillas and keep covered. Slice onion and peppers into strips. Mix fajita seasoning in a small bowl.
  2. Boil frozen corn on the cob in lightly salted water until tender. Drain and set aside.
  3. Season chicken thighs with lime juice and fajita seasoning. Toss onion and peppers with a little oil, salt, and the same seasoning mix.
  4. Preheat griddle to medium-high heat. Sear chicken thighs until golden on both sides and fully cooked. Move to cooler side of the griddle to rest.
  5. Add onion and peppers to the hot side of the griddle. Cook until softened with light char. Place corn on the griddle (or grill outdoors) and cook until charred on all sides. Slice kernels from the cob.
  6. Slice chicken. Build bowls with rice, chicken, onions, peppers, corn, cheese, and cilantro. Serve with tortillas and adobo ranch on the side.

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